Total Time
Prep 35 mins
Cook 20 mins

This is a Better Homes & Garden recipe. Wonderful flavors. I like to serve it with a dollop of creme fraiche on top of each serving.

Ingredients Nutrition


  1. In a 4-quart Dutch oven, heat oil over medium heat.
  2. Add onion; cook for 3 minutes, stirring occasionally.
  3. Add curry paste and garlic; cook for 3 to 5 minutes or until onion is tender, stirring occasionally.
  4. Stir in sweet potato, chicken broth, coconut milk, lemongrass, and, ginger.
  5. Bring mixture to a boil; reduce heat.
  6. Cover and simmer for 10 to 15 minutes or until sweet potato is tender. Cool slightly. Discard lemongrass.
  7. Transfer half of the potato mixture (about 4 cups) in small batches to a blender or food processor. Cover and blend or process until smooth.
  8. Return pureed mixture to the remaining mixture in Dutch oven.
  9. Stir in white pepper and salt.
  10. Heat through. Serve with a dolop of creme fraiche.


Most Helpful

Made half a recipe for some vegetarian neighbors, & they were most pleased with it (& so was I 'cause I kept a bowl of it for myself)! Subed vegetable broth for the chicken broth, & used curry powder & finely minced lemon zest! Definltely a recipe to keep around! [Made & reviewed for one of my adopted chefs in this Spring's PAC]

Sydney Mike April 11, 2008

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